Braised Pork with Green Chili Sauce

Braised Pork with Green Chili Sauce

Mild canned California green chilis season this meaty pork stew. Serve it with rice or as a burrito filling.

Braised Pork with Green Chili Sauce

Braised Pork with Green Chili Sauce

Kevin Godbee
1 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine Mexican
Servings 6 Servings


  • 3 Pounds Lean Boneless Pork Butt
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Large Onion Chopped
  • 2 Cloves Garlic Minced
  • 2 Large Green Bell Peppers Seeded & Chopped
  • 1 Can (7 oz) California Green Chilis Seeded & Chopped
  • 1 Teaspoon Oregano Leaves Crumbled
  • ½ Teaspoon Ground Cumin
  • Teaspoons Salt
  • ½ Cup Fresh Cilantro Chopped
  • 1 Tablespoon Wine Vinegar
  • ¼ Cup Water
  • 2 Large Tomatoes Cut in Wedges
  • 6 Servings Yellow Rice
  • 1 Cup Sour Cream
  • 2 Limes Cut in Wedges


  • Trim and discard fat and cut pork in 1-inch cubes. In a wide frying pan, heat oil over medium high heat; add meat a few pieces at a time and cook until lightly browned. Push meat to sides of pan, and add onion, garlic, and bell peppers; sauté until limp. Stir in chilis, oregano, cumin, salt, cilantro, vinegar and water; cover and simmer until meat is fork tender (about 1 hour). Skim off fat and discard. Spoon into serving dish and garnish with tomato wedges. Serve with hot cooked rice. Spoon sour cream and squeeze lime juice on top.


You can spice this up by adding Jalapeños.
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